Chocolate Custard Cupcakes
soft and moist Chocolate Cupcakes filled with homemade Chocolate Custard and topped with decadent cloud of chocolate buttercream frosting. 100% eggless and easily made vegan, try these asap!
Yield: 12 cupcakes
Ingredients
Chocolate Cupcake Ingredients
- 180 ml Milk*
- 1 tbsp Lemon Juice or apple cider vinegar
- 90 g Cane Sugar or castor sugar
- 90 g Light Brown Sugar
- 90 ml Oil vegetable or sunflower
- 2 tsp Vanilla Extract
- 3/4 Baking Powder
- 3/4 tsp Baking Soda
- 45 g Cocoa Powder
- 190 g All Purpose Flour
- 1/8 tsp Salt
- 120 ml Freshly Brewed Coffee or boiling water
Chocolate Buttercream Frosting Ingredients
- 150 g Butter* cut into cubes
- 165 g Powdered Sugar sifted
- 40 g Cocoa Powder sifted
- 1 tsp Vanilla Extract
- 40 ml Whipping Cream* room temperature
Chocolate Custard Filling Ingredients
- 240 ml Milk*
- 35 g Cane Sugar or castor sugar
- 24 g Cornstarch
- 16 g Cocoa Powder
- 1 tsp Vanilla Extract
- 30 g Butter cut in cubes
- 1/4 tsp Salt
- 65 g Dark Chocolate 55% or 70% chocolate cut in chunks
Instructions
Chocolate Cupcake Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a bowl, mix together the milk and lemon juice. Let it sit for 5 minutes, then add light brown sugar, castor sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.
- Combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.
- Add dry mix to wet ingredients. Stir well.
- Add Freshly brewed coffee or boiling water, mix until combined and batter is smooth.
- Fill each cupcake liner about 3/4 of the way with the batter.
- Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
Chocolate Custard Instructions
- In a pot, combine milk, sugar, cocoa powder, and cornstarch.Heat on low-medium, stirring until it thickens.
- Let it boil on low for 1 minute, stirring continuously.Remove from heat. Add butter, vanilla, and salt. Mix well.
- Stir in chopped chocolate until melted. Transfer the prepared custard into a bowl and cover the surface with plastic wrap. Chill in fridge for 2–3 hours. Stir the custard until smooth before using.
Chocolate Buttercream Frosting Instructions
- In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.
- Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.
- Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly Instructions
- Once the cupcakes have cooled completely, use a serrated knife or cupcake corer to remove a small portion from the center of each cupcake to create space for the filling.
- Spoon or pipe a generous amount (at least 1tablespoon) of the Chocolate Custard into the center of the frosting as shown.
- Prepare a piping bag fitted with a star nozzle, pipe the chocolate buttercream frosting evenly on top of each cupcake.
- For extra flair, top with additional custard, chocolate shavings or caramel if desired.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Whipping Cream: Unsweetened Dairy-free Whipping Cream or Canned Coconut Cream at room temperature for the vegan version or any plain whipping cream of your choice.